Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.

In a food processor, finely grind pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan.

Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.

To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.

Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut. To store in refrigerator, cover with plastic wrap.

If you enjoyed this recipe, please consider leaving a comment and/or subscribing to the feed to have future recipes delivered to your feed reader.

it is hard to find the correct words to describe the texture of homemade angel food cake vs store bought. it is a lightly spongy texture. it is more delicate than any i have purchased. it is also more white - it really does look like a cloud. the light vanilla flavor is present but not overwhelming. i am glad i chose this icing. it was light and had good chocolate flavor. the berries gave a bit of sweetness that made this a perfect dessert in my opinion. Read More

my go-to crumble combination is this pear, apple and raspberry one. i
always use the same recipe - adapted from the great one - it is the
best topping for a crumble i have ever eaten. i believe i have
perfected the spices to perfectly enhance the fruit. the apples and
pears go so well together and the raspberries give a bit of tartness
and color that makes it so very pretty. crumbles are easy to make and
everyone loves them. Read More

i love fruit desserts - particularly the combination of apple and raspberries. the raspberries add a nice depth of flavor and a beautiful color. if you haven't tried to do a lattice top to a pie - you must. it is a "ooo" and "ahhh" maker.

this cake is incredibly moist. the blood orange zest is not as potent as regular orange zest - so if you want a more potent flavor i would recommend adding the zest of a regular orange to the mix. i happened to like the more delicate flavor of the blood orange zest. the syrup adds a bit of sweetness and moisture to the cake and the glaze - well - its gorgeous. Read More

these cookies are amazing! the are moist just like a brownie - but still has the essence of a sugar cookie. i decided to add some instant espresso powder to the dough and it was wonderful - it enhanced the chocolate flavor while not overwhelming. i would definitely recommend this addition. i would make these cookies over and over again. alex is still talking about them. Read More

i am not a huge fan of chocolate - i like it but don't love it but
these cupcakes have converted me to a chocolate lover. my biggest
complaint with chocolate desserts is the chocolate is never vibrant
enough for me. to bring out the chocolate flavor more - i always add
espresso to any chocolate dessert i make and this recipe, with its
large addition of espresso, is simply amazing.

the cupcakes are so moist and chocolaty and the vanilla bean
buttercream is the perfect frosting. there is nothing more classic than
a really great chocolate cupcake with vanilla frosting. both of these
recipes take that classic cupcake to a whole new level. you will never
look at another chocolate cupcake the same way again. Read More

these carrot cake cookies almost converted me from a pumpkin lover to a
carrot cake lover. yes, they are that good. the cookie itself is soft
and moist - yet strong enough to hold up as a sandwich cookie. i added
more spice to the mix because that is how i roll. i think it is a major
improvement over the original recipe. i usually could leave the frosting
out of the equation but in this case - the frosting makes these
cookies. the cookie itself is not very sweet and the creamy sweetness of
the cream cheese frosting balances out the cookie with the perfect
amount of sweetness to compliment the spices in the cookie. these carrot
cake cookies would be the perfect picnic or backyard barbecue dessert. Read More

this chocolate fondue is silky and smooth. the espresso and vanilla enhance the chocolate so well i can't imagine not using these two flavors in it. there are so many things you can serve with fondue but our favorites are strawberries, pound cake, pineapple and bananas. this is the perfect easy to make yet very special dessert. i hope you enjoy it as much as we do! Read More

layer cakes are a bit time consuming but oh my this one is worth it!
the chocolate cake is so moist and it really tastes like chocolate. the
raspberry filling is pucker-up tart which is perfect between the cake
layers. it really does help cut the sweetness. it seeps into the cake
layers so the chocolate and raspberry flavor become unified. i also
loved the ganache frosting - it is a light layer of chocolate that is
tasty but most of all it is beautiful. Read More

these biscotti came dangerously close to what i wanted. the chocolate flavor was intense - the white chocolate chunks added some good texture - but the raspberry flavor didn't come through as much as i had hoped. the addition of the espresso powder was good- it really enhanced the chocolate. all in all - these biscotti are amazing - and so close to what i hoped they would be.

this pie is the best of two world - good ole fashioned apple pie and
apple crumble. i have used many different kinds of apples in this pie
but my go-to is granny smith. it is a good tart apple that holds up
well when baked. the next time i make it i am going to do a mixed apple
version. Read More

the crust is really amazing - it is a lot like shortbread. a perfect
base for the cranberry "jelly". i changed some things with the
cranberry layer. first of all i added some raspberry jam, i love the
combination on cranberry and raspberry. i also decided to add some
lemon zest to help perk up the flavor a bit. the changes worked really
well and the bars were a hit. i think my favorite part - the red color.
it is so vivid and beautiful. Read More

i love the idea of using rice krispies in a cookie. i have adapted the
recipe a bit by adding toffee and cinnamon but i think the rice krispies
are what make them special. the cookie itself is crisp but the middle
is still chewy. the toffee melts the perfect amount to be chewy but
still hold that toffee texture i love. ever since i made crispy salted oatmeal white chocolate cookies i have been adding a sprinkling of fleur de sel to the tops of most cookies i make. i love the slightly salty bit it gives. Read More

these cookies are INCREDIBLE! i am not exaggerating - they are
perfection. the crispy cookie and the white chocolate would be amazing
on their own but the addition of the sea salt - oh my! the salty crunch
on top makes these cookies one of the best i have ever made.Session data

these cookies were a highlight of the last couple weeks. i made them
twice this month. yes - twice - and i am not ashamed to admit that.

they
are amazing - quite possibly the greatest and most wonderful cookies i
have ever baked. there is something for everyone. there is no flour so
that makes "flour haters" happy. there are peanut butter chips and
chunky peanut butter - but wait it gets better - there is chocolate too!
there are oats for the "good for you" crowd and toffee bits because my
honey loves toffee. these monster cookies are thick & chewy
perfection. seriously - greatest cookies ever. Read More

this french apple tart is perfection. not only does it taste beyond lovely - it is very very simple to make. not many ingredients go into making this and i think it is the simplicity that makes it so delicious. the flaky crust - the tender apples and the punch of the apriot preserves combine to be the most tender slice of tart you could hope for. top it with creme fraiche and it is complete. Read More

i printed out the lemon bar recipe from smitten kitchen a while back. i
always intended on making it - but it always got passed over until i
had the brilliant idea to make grapefruit "lemon" bars. i figured i
would need to up the zest amount to get the grapefruit flavor, as i did
with the grapefruit yogurt cake, and the grapefruit flavor did come
through. i also left in some lemon zest for a little zing and i am glad
i did. Read More

i eat grapefruits (when the are in season) like they are going out of style. to me they are the perfect amount of tart and sweet. a while ago i made ina's lemon yogurt cake. it was delicious as usual. we had been getting a lot of blood oranges at the time and i thought that would be pretty killer to sub in for the lemons with a few adjustments. haven't tried it yet - but it is on the list. then i saw smitten kitchen did a grapefruit yogurt cake based on ina's recipe. needless to say - it had to Read More

these peanut butter and jelly bars fit the bill perfectly. not only are
they simple to make - you can easily double the recipe for a large
crowd. i need my peanut butter to be chunky - the smooth stuff just
doesn't feel like peanut butter to me - so i substituted chunky for
smooth. any kind of berry jam will work great and for those of you
grape jelly fans - that would work as well. i added a bit on honey to
the batter and honey roasted peanuts to the top because i think peanut
butter and honey are naturals together. Read More

as i was paging through the December 2008 issue of gourmet and i came across an ad..."only at gourmet.com - gourmet's favorite cookies: 1941-2008 - the most amazing recipe from each year".the coolest part about the feature is that they have them exactly as they were printed. the ones from the 40's are in one paragraph. no list of ingredients - no separate instructions - just one chunk of text. as annoying as it was when i was making the cookies - it was kinda cool at the same time. i choose to start with the "jelly centers" as they called them. i call them jam thumbprints because that is how i have always known them. i have always enjoyed these and had to try the best cookie of 1948 had to offer. Read More

this is perhaps the most perfect lemon curd recipe ever! the lemon flavor is intense and the texture is perfect. i have used it in so many ways and they are all wonderful. you can spread it on scones, make little tartlets and put a raspberry or blueberry in the middle, bake off a shortbread crust and best of all - just eat it plain. Read More

calling these cookies is a little deceiving. they are more like little cake cookies. they have a crumb like a cake but they are the shape of a cookie. the lemon flavor needed to be punched up so i doubled the amount of zest and i am really glad i did. the lemon flavor was bright and vivid as it should be since it is really the only flavor in these cookies. there is no ricotta flavor rather it - i believe - is what creates the fabulous moist texture. the glaze adds the perfect amount of sweetness and is definitely needed because the cookies alone are not sweet enough. Read More

these are very unique and interesting cookies. i made gale's malted chocolate chip cookies and absolutely loved them. i decided to try an alternate version of the cookies using chocolate covered espresso beans. i really loved this version - even more than the original version!Read More

i am sure this recipe is fantastic without my additions but if you are a
fan of malts, guinness, chocolate & whoppers you must try it with
these additions. the espresso flavor isn't in the forefront rather it
enhances the chocolate. the whoppers add the crunch and texture that
makes this recipe reminiscent of ben & jerry's ice cream
concoctions. it is simply wonderful. Read More

the mixed apple pie was probably one of my favorite pies i have
made because each apple was so different - different flavor and
texture. they combined perfectly. the all butter pastry crust was flaky
and i had a lot of fun making up the top crust. i have done lattice - i
have done full crust - i have done crumble topping. i wanted something
special this time. i took the top crust and cut out circles with a
biscuit cutter and overlapped the circles. it looked like a flower. i
will be using that one again - it makes a traditional pie new again. Read More

this molten chocolate cake is everything you would expect it to be and then some. as i usually do, i added espresso powder to enhanced the chocolate flavor. it never fails, it ALWAYS makes chocolate better. when you open the cake up the molten chocolate pours out and mixes with the raspberry sauce - it is amazing. the best part is you can make these ahead of time - keep them in the fridge - and bake right before serving. tastes amazing and convient - what more could you ask for? Read More

this is my staple cookie recipe. whenever cookies are needed - this is the go to recipe. these oatmeal chocolate chip cookies are perfectly chewy and flavorful. the best part is how versitile they are - you can change-up the ingredients on a whim. Read More

it was every bit as lovely as i thought it would be. the meaty peaches
were a nice texture against the soft and tangy berries. it reminded me
of summer flavors which is a nice treat in the cold minnesota winter. i
used a recipe i have for peach pie and just added the berries. the
cinnamon was a nice spice with the fruit and i added a bit of lemon
zest as well because berries taste just a little bit better with some
lemon. Read More

these cookies remind me of my childhood. we rarely had "sweets" in the
house but every once in awhile we had pecan sandies. i loved those darn
things and this recipe is wonderful. they are perfectly buttery and the
almond extract is there but not overwhelming. i reduced the amount
because i think it has a tendency to overpower. i upped the vanilla
extract so they evened out. Read More

the pumpkin cupcake itself was moist with an excellent crumb and had
just the right spice. i was a bit freaked out by the addition of black
pepper in the cupcake - but it added that extra spice that make these
cupcakes a favorite of mine. the maple cream cheese frosting was the
perfect finishing touch - not too sweet. i sprinkled the tops with a
bit of cinnamon for decoration but it was a nice flavor addition as
well. a vanilla buttercream would be equally wonderful but would
probably up the sweet factor. Read More

these pumpkin oatmeal cookies have officially taken over the top spot
for me in the cookie department. not only do they really taste like
pumpkin, they are perfectly spicy and the texture is soft and cakey.
the oatmeal provides just the right amount of chewiness. i actually
call them a breakfast cookie rather than a regular cookie because they
are not sweet at all - so you don't feel guilty sneaking one ... two
... or three for breakfast! Read More

when i make these raspberry oatmeal squares they are gone almost immediately. once you have one - you just can't stop. the original recipe for these bars was great - but i made it better with adding fresh raspberries to the filling. now they are perfect! Read More

the cupcakes are RED! bright, vivid and beautiful red. i have seen many
red velvet cupcakes that look kinda red but really they were brown with
a hint of red. not the case with these. the texture is lovely and the
cream cheese frosting is the perfect companion to the little cakes. it
provides just the right amount of tang and sweetness. Read More

i have heard about the great Sprinkles' cupcakes but have never actually had one myself - but if they are anything like this recipe - i might have to move that trip higher up on my list. the strawberry flavor of these cupcakes is vivid and fresh. i am glad i upped the vanilla a bit and the addition of lemon zest gave them a nice brightness. i hope you enjoy.... Read More

this cake met every expectation i had and then some. i used a different
recipe for the cake because i have one i love and the baked recipe makes
a three layer cake which i thought was overkill. i made everything else
from the baked recipe. this was not an easy cake for me to make as i
seem to be cursed when it comes to caramel but it was worth all the
effort. the balance of the sweet & salty flavors is perfection. the
cake itself is pure decadence but with fleur de sel and caramel it puts
it into a whole other world.
Read More

i get why people love these brownies and i am sure they are equally
fabulous on their own but i am telling you they are a little slice of
heaven when marbled with a cream cheese swirl. i upped the amount of
espresso powder and decreased the sugar by a bit because i do that in
most recipes. both adaptations worked really well and i think they
enhanced the deep chocolate flavor in these brownies. Read More

vanilla bean rice pudding is the ultimate comfort food! the vanilla flavor is obvious without being overwhelming and the pudding is so perfectly creamy you won't be able to stop eating it. the best part is - it is even better the next day. i served it with apple and pear compote although it is equally amazing on its own. Read More

this is the easiest cheesecake recipe i have ever made. it comes out perfect and even yours truly couldn't mess it up. the crust is amazing - think a caramel crust with almonds. the cheesecake itself is smooth and decadent. i chose to use a mix of berries for the top rather than just blackberries because all the berries at the market looked lovely. i bought some peppermint sugar a little while ago and used that and lemon zest for maserating the berries. these minted berry cheesecake squares are perfection! Read More

these vanilla cupcakes with lemon curd filling were super easy to make,
exactly what Jeff wanted and delicious. the cake itself was moist and
the lemon curd filling worked more perfectly than i could have hoped!
it was tart and had the right consistency for a cupcake filling. the
buttercream was very good as well - not too sweet and a good vanilla
flavor. i upped the amount of vanilla in the frosting and the cupcake
and added vanilla bean seeds to the cupcake. i don't know about you but
i want to see vanilla bean specks in vanilla desserts. Read More

i love that this cake uses whip cream as a frosting. i am not a big
frosting fan but i love whipped cream. the whipped cream is light and
not too sweet and the lightness is a perfect combination with the
delicate berries and the vanilla cake. i added some lemon zest to the
cake to boost the flavor and increased the vanilla a bit. between the
layers of vanilla cake the combination of the berry whip cream and the
macerated berries is perfect. you get the big flavors of the berries
and the creaminess of the whip cream. a pretty darn good combination in
my opinion. this cake is reminiscent of strawberry shortcake. Read More

the shortbread crust is a perfect buttery container for the filling. the filling is not overly sweet - i would venture to say that it is more spicy than it is sweet. the original recipe called for aniseed which i am not a fan of - so i substituted cinnamon and a bit of apple pie spice. the result was wonderful - the cinnamon, orange zest and apple pie spice give these tarts a spicy warmth unmatched by pecan pie. the best part is the filling bubbles up in the oven and overflows to cover the pastry in a gooey caramel. Read More